Steak

Store raw steak in its original packaging or tightly wrapped in plastic wrap or foil. For longer storage, freeze it.

Let steak come to room temperature for about 30-60 minutes before cooking for more even results.

Season generously with salt and pepper just before cooking.

Use a meat thermometer to ensure your steak reaches your desired level of doneness (e.g., 135°F for medium-rare).

Rest your steak for 5-10 minutes after cooking before slicing to allow the juices to redistribute.

Garlic mashed potatoes

Roasted asparagus

Creamed spinach

Red wine sauce

Salads

Cooking steak straight from the refrigerator.

Overcrowding the pan, which steams the steak instead of searing it.

Cutting into the steak immediately after cooking, leading to a dry result.

Constantly flipping the steak instead of allowing it to develop a good sear on each side.